Ethnobotanical Studies of Gangwon-do: A Comprehensive Research of the Province and Data Analysis

Ethnobotanical Studies of Gangwon-do: A Comprehensive Research of the Province and Data Analysis

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, <TEX>$120^{\circ}C$</TEX>. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at <TEX>$90^{\circ}C$</TEX>. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.